Wood Stove Pizza #pizza #homestead #recipe

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces calories while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

Turkey pepperoni is lower in fat, while salami offers similar flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable cooking oil option.

Pour 1 cup of organic whole wheat flour into a bowl.

Stir in yeast, brown sugar, and sea salt into the flour.

Pour in about 1/2 cup of warm water.

Knead in a little flour at a time until you have a firm dough ball.

Sprinkle the dough ball with flour and place it in a bowl.

Cover the bowl with parchment paper or a plate and place beside the wood stove for 30 minutes to rise.

Prepare the dried mushrooms by placing about 1/2 cup in a bowl and covering them with warm water.

Strain out the extra liquid from the rehydrated mushrooms.

Add canned tomato sauce, oregano, garlic, brown sugar, and paprika to the bowl and stir well.

Dice one medium onion and cut the thin pepperoni sticks in half lengthwise, then diagonally.

Grease the pan with olive oil and sprinkle a little flour on top of the oil.

Sprinkle flour on the work area and pat the dough out flat.

Roll out the dough wide and lay it into the greased pan.

Spread the tomato sauce over the pizza crust.

Spread the rehydrated mushrooms over the sauce, followed by onions, pepperoni, and Gouda cheese.

Cover the pan and set it on top of the wood stove to bake for 20 to 40 minutes, depending on the heat of the stove.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens